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Categories:
red lentils fruit vinegar sugar walnut oil shallot fresh chives vegetable oil pork tenderloin fresh gnocchi nutmeg Parmesan cheese
Viewed: 23 - Published at: 6 years agoIngredients
- 1/2 cup red lentils
- 1/4 cup fruit vinegar
- 1-2 tsp sugar
- 1/4 cup walnut oil
- 1 None shallot, chopped
- 1/4 cup chopped fresh chives
- 4 tbsp vegetable oil
- 12 oz pork tenderloin, thinly sliced
- 1 1/3 lbs fresh gnocchi
- None None Freshly grated nutmeg, to taste
- 2 lbs asparagus, woody ends snapped off, sliced on the diagonal
- 1/2 cup shaved Parmesan cheese
Method
- Cook the lentils in boiling water for 10 mins. Drain; refresh with cold water. Meanwhile, whisk the vinegar, sugar and a pinch each of salt and black pepper in a medium bowl. Gradually whisk in the walnut oil, then stir in the shallot and chives. Add the lentils; toss to coat well. Set aside.
- Heat 2 tbsp of the vegetable oil in a large skillet on medium-high heat. Cook the pork in batches, turning, for 3 mins. Remove from the pan. Heat remaining 2 tbsp oil in the pan. Cook the gnocchi for 5 mins, turning. Season with salt, black pepper and nutmeg.
- Meanwhile, blanch the asparagus in boiling salted water for 3 mins. Drain and refresh with cold water. Add to the gnocchi and cook for 2 mins.
- Toss the lentils, pork, gnocchi and asparagus together and season with salt and black pepper. Serve sprinkled with Parmesan cheese,
